breaking yeast

[usmbcfm3 at IBMMAIL.COM]

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To: INTERNET--IBMMAIL

From: Susan Bromberg_- usmbcfm3 at ibmmail.com
Research Department - Yeast Physiology and Fermentation
414-931-4266
Subject: breaking yeast



 I am trying to break open an industrialaneuploid yeast strain for enzyme
 assays.  This strain seem to much prefer remaining intact.  I tried twice
 through a French Press at 15,000psi and got only ~50% breakage or less.  I was
 thinking of going to glass beads but am worried about inactivating the enzyme.
 I would appreciate any suggestions.  Thanks

 Susan Bromberg